Prep 20 mins
Cook 15 mins
From the PBS series, Pati's Mexican Table Prep time does not include marinating time for fish.
- 6 fish fillets (red snapper, sea bass, grouper, tilapia or mahi mahi - 6 oz. each)
- 2 garlic cloves, finely chopped
- 1 lime, juiced (2-3 tbsp.)
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 cup Mexican crema (creme fraiche or heavy cream)
- 1 cup milk
- 2 poblano chiles
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1⁄2 teaspoon nutmeg, grated
- 1 cup monterey jack cheese, shreded (or cheese or your choice)
- Rinse the fish filets under a thin stream of cold water, drain and pat dry. Place in a container and drizzle with the lime juice, garlic, S & P. Let the fish marinate 15 minutes up to 2 hours in the fridge.
- Slice the poblanos in half, removing the stem, seeds, and veins. Roughly chop and place in blender along with the milk and blend until smooth.
- In a saucepan over medium heat, melt the butter and add the flour to make a roux. It should be nice and foamy. Cook until golden, 2-3 minutes. Add the chile puree, Mexican crema and nutmeg and cook on low heat until it thickens, about 10 - 12 minutes. Season with S & P.
- Preheat the oven to 375 degree F. Butter the bottom of a baking dish and place the marinated fish in the dish - discard marinade. Cover generously with the poblano sauce. If using cheese, sprinkle it on top.
- Bake just until the fish is cooked through and it flakes with a fork, 15-20 minutes, depending upon the thickness of the filets.